Greek yogurt topped with berries, crunchy granola, and a little honey; ready in 5 minutes.
MBy Mayra
Servings
2
1.5 cup Greek yogurt, full-fat
6 piece Strawberries
0.5 cup Blueberries
0.5 cup Raspberries
0.5 cup Granola
2 tbsp Honey
0.5 tsp Vanilla extract
1 pinch Lemon zest
1 pinch Ground cinnamon
1 pinch Fine sea salt
4 piece Fresh mint leaves (garnish)
Calories
622 kcal
Protein
18g
Carbs
112g
Fat
13g
Fiber
5g
Sugar
76g
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Sarah M. · Melbourne, AU
Prepare Yogurt
1. Whisk the Greek yogurt with the vanilla extract, lemon zest, ground cinnamon, fine sea salt and half of the honey until smooth and silky.
1.5 cup Greek yogurt, full-fat,
1 tbsp Honey,
0.5 tsp Vanilla extract,
1 pinch Lemon zest,
1 pinch Ground cinnamon,
1 pinch Fine sea salt
2. Divide the yogurt between two bowls and spread into an even layer, making a slight well in the center.
Prepare Berries
3. Rinse and dry the strawberries, hull them and slice thinly. Gently rinse the blueberries and raspberries and pat dry.
6 piece Strawberries,
0.5 cup Blueberries,
0.5 cup Raspberries
Assemble
4. Arrange the strawberries, blueberries and raspberries over the yogurt.
6 piece Strawberries,
0.5 cup Blueberries,
0.5 cup Raspberries
5. Sprinkle with the granola just before serving to keep it crunchy, drizzle with the remaining honey and garnish with the fresh mint leaves.
0.5 cup Granola,
1 tbsp Honey,
4 piece Fresh mint leaves (garnish)
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